This week in the paper, I dished on the borough’s hottest restaurant news and gossip. Summer may have been slow, but rest assured there are plenty of great openings this fall.
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A Recipe for Labor Day
Play around with the amount of lime and seasoning — though if you want to make a big batch to keep for later, add the basil before serving. The rest will keep well in the fridge for a few days.
Summer Corn Salad with Tomato, Basil and Lime
Serves a 5-6 as a side dish
5 ears of corn, shucked and the kernels cut from the cobs
1 pint of grape or cherry tomatoes, halved
1 1/2 cups of basil, cut into slivers
2 limes, juiced
3 tablespoons EVOO
Salt and pepper to taste
1) Combine corn, tomatoes, olive oil and lime juice and mix well. Add basil and toss. Salt and pepper to taste — I like a lot of pepper.